Name: Lemon Herb Roasted Chicken with Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Boneless skinless chicken breast; 0.75 cup Cooked brown rice; 0.5 tbsp Extra virgin olive oil; 1 cup Asparagus spears; 1 tbsp Fresh lemon juice; 1 tsp Lemon zest; 1 clove Garlic; 0.25 tsp Dried oregano; 0.25 tsp Dried thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Rice

Pan-seared chicken breast roasted with aromatic herbs and fresh lemon, served over a bed of fluffy brown rice and tender asparagus for a bright, citrusy finish.

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NUTRITION

Protein

56.5g

Fat

15.1g

Carbs

50.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Boneless skinless chicken breast

0.75 cup Cooked brown rice

0.5 tbsp Extra virgin olive oil

1 cup Asparagus spears

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

0.25 tsp Dried oregano

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt, black pepper, dried oregano, and dried thyme.
3
Heat the extra virgin olive oil in a medium oven-safe skillet over medium-high heat.
4
Place the chicken in the skillet and sear for 3 to 4 minutes until a deep golden crust forms, then flip the chicken.
5
Add the minced garlic, lemon zest, and fresh lemon juice to the skillet, allowing the aromatics to sizzle for 30 seconds.
6
Arrange the asparagus spears in the skillet around the chicken breast.
7
Transfer the skillet to the preheated oven and roast for 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F.
8
Fluff the warm cooked brown rice and serve it on a plate topped with the roasted chicken, asparagus, and the remaining pan juices.